Japan is an archipelago with a considerable difference in latitude from its northern to southern extremes. Since rice cultivation has been popular from Japan's distant past, Japanese sake has been produced in every region of the country. However, in the warm climate of southern Kyushu, the moromi (main mash) would spoil during the fermentation process, rendering the product undrinkable in that form. For this reason, the moromi was distilled (heated until vapor escapes, which is then cooled using a water condenser), producing an alcoholic beverage with high levels of purity and a concentration appropriate for drinking. This was the beginning of shochu. The higher alcohol content and drier feel is more appealing to many in milder climates. A variety of different ingredients are used to make shochu. In the past, rice was a precious commodity and therefore relatively expensive, so shochu producers have historically looked to other grains. One of the unique features of shochu is that the ingredients clearly reflect the variety of grain used in each region. Shochu falls into the same category of distilled liquor as Western alcoholic beverages such as whisky or vodka. Distilled liquors mainly use grain or fruit and are produced by a process of fermentation followed by distillation. One of Japan's most famous alcoholic beverages, shochu is categorized into two types by Japan's Liquor Tax Law: Type A, or Korui shochu, and Type B, or Otsurui shochu. Korui shochu differs from Type B (Otsurui shochu) in that it is distilled continuously in order to produce a high level of alcohol purity. Distilled several times inside the distiller, this shochu is close to a tasteless and odorless form of pure alcohol. This shochu is suitable for use in cocktails, mixed with the likes of soda water or oolong tea. Also referred to as "Honkaku (genuine) shochu," this type differs from Type A (Korui shochu) in that the aroma and taste both reflect the ingredients, allowing the drinker to enjoy each brand's unique flavor. Each region's shochu uses different ingredients, giving the drinker a real taste of local culture. Type B shochu is produced using the traditional single distillation method. This website introduces some of Japan's best Honkaku shochu, a drink that enjoys the same long tradition as Japanese sake.